This is very, very good. It received unanimous raves from the Friday volunteer’s lunch group. Pie pumpkin or butternut squash are the best choices here. I find the crust a bit thin (though no one else at the lunch did), and so use the larger amount in the crust ingredient list. You can substitute one teaspoon pumpkin pie spice for the nutmeg and cinnamon in the filling.
2/3 – 1 c regular rolled oats
2/3 – 1 c nuts (walnuts, pecans, almonds, cashews…)
2 – 3 T maple syrup
2 – 3 T vegetable oil
a pinch of salt
1 1/2 c cooked, mashed pie pumpkin
1/2 t ground nutmeg
1/2 t ground cinnamon
1/2 t salt
1/2 c maple syrup
2/3 c buttermilk, plain yogurt, or sour cream
2 T whole grain flour
2 large eggs, separated
1. Preheat oven to 350ºF.
2. Crust: Put all the crust ingredients in a food processor and process until finely ground. Transfer to a 9-inch pie plate. Use your fingers to press the mixture evenly on the bottom and up the sides of the pie plate. You may need to wet your fingers a couple of times–this will keep the mixture from sticking to your fingers and make the pressing easier. Set aside once you are satisfied with the crust.
3. Filling: Put the mashed squash in the food processor (don’t bother to clean out any crumbs from the crust). Add the nutmeg, cinnamon, salt, maple syrup, buttermilk, flour, and egg yolks. Process to a smooth purée. Transfer to a large bowl.
4. Beat the egg whites until stiff peaks form. Add about a third of the stiff egg whites to the pumpkin purée and fold in. Once incorporated, fold in the rest of the egg whites. Pour the filling into the pie crust and bake until the filling is set and the center feels firm, about 45 – 50 minutes. Let cool to room temperature before serving (with ice cream! whipped cream!).